Nutritional Facts

Directions

In a large skillet, saute the green pepper, celery and onions in oil until crisp-tender. Stir in the turkey, water chestnuts and almonds.

In a small bowl, whisk the flour, curry powder, paprika, basil and broth until blended; stir into skillet. Stir in pineapple and pimientos. Cover and simmer for 3-5 minutes or until heated through. Serve with rice if desired.Yield: 2 servings.

Originally published as Curried Turkey Skillet in Cooking for 2
Summer 2006, p64

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dmwilmoth User ID: 281051266995

Reviewed Jan. 8, 2011

"Thought this was a nice, different kind of meal for us. I had never added a fruit to a meat dish, so I was really surprised how much I liked it! I did double this because we have a family of four, and I used cippoline onions because there were no green onions at the store (weird). But the substitute worked absolutely fine. Was slightly spicy, but not too bad. I used the smaller measurement on the curry. Good and healthy and will definitely make again!"